HEAVENLY HOAGIE DIP RECIPES

Steps:

• In a small bowl mix garlic, rosemary, thyme, salt and pepper. Rub the spice mixture onto all sides of the roast, then place in the slow cooker. Pour the broth into the side of the roast then top with onions.
• Add the Worcestershire sauce, peppercorns and bay leaf to the broth.
• Cover and cook on low until the meat flakes apart easily with a fork, about 9 to 12 hours, depending on the size of your roast.
• An hour before the meat is done, prepare the onions and peppers.
• In a large nonstick skillet heat the oil over medium heat.
• Add the onions and salt and cook until golden, stirring often, reducing heat as needed if the onions are burning or browning too quickly, about 30 to 35 minutes. Add 1 tbsp to the pan if it becomes too dry. The onions should turn golden and the flavor should be sweet.
• Transfer to a serving bowl, then add the peppers to the skillet and cook stirring often until soft, 8 to 10 minutes.
• Remove the meat from the slow cooker to a cutting board and shred with a fork or slice with a knife.
• Strain the broth through a fine sieve then place in a gravy separator to remove any fat. Pour 1/4 cup broth into each small ramekin.
• Preheat the oven to broil. Split the bread open and top with 2 ounces of beef. Top with onions, peppers and cheese and broil until the cheese melts. Place on a plate with broth for dipping.

Steps:

• Preheat the oven to 400F. Spray a baking sheet with oil.
• Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
• Season steak with salt and pepper on both sides.
• Spray a large skillet with cooking spray and heat on high, let the pan get very hot then add the steak and cook on high heat about 1 to 1 1/2 minutes on each side, until cooked through.
• Transfer to a cutting board and slice thin, set aside.
• Reduce the heat to medium-low, spray with more oil and saute onions and peppers 5 to 6 minutes, until soft.
• Combine all the ingredients in a medium bowl. Transfer to the mushroom caps, about 1/2 cup each.
• Bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.